Add the first seven ingredients into a large bowl.
Lay out a dozen egg roll wrappers (any more and they'll dry out).
Scoop 1/2 cups worth of filling into each wrapper.
*Fold in corners (bottom first, then two sides, then finish).
Using the egg white as a glue - seal the last corner onto the egg roll.
Make sure they are tight but no holes are created, if so use pieces from another wrapper - bandaid style
While you are filling and sealing the eggrolls have a pot/wok with cooking oil heating on the stove. Needs to be very hot so that the egg rolls pop and sizzle upon hitting the oil - test with a small corner of egg roll wrapper.
Fry egg rolls in batches until golden brown. Let drain on paper towels.